Cuisine capers

Executive Chef Madhu Krishnan of West View, ITC Maratha, shares her inspiration for rustling up the perfect meal

When did you start cooking?

From as far back as I can remember, actually! I always assisted my mother and was keen to watch her artistry! Even 20 years ago, her refrigerator had interesting ingredients. But more than anything else what inspired me was the love that she folded into everything she cooked.

Her flaky fish pies, her whisked egg white peaks with warm molten egg yolks assembled on crisp warm buttered toast was a special that bordered around being rare.

What was it that inspired you to don the chef's cap?

The endless opportunities to seek the best of classic and new flavours from the international kitchen inspired me to don the chef's cap.

Did you have any formal training?

I went to the Institute of Hotel Management in Bangalore for three years. I was later selected by ITC Hotels as a Kitchen Executive Trainee to spend two years at the Welcomgroup Management Institute in Gurgaon and train in the company's flagship and leading hotels in the country.

You have been the executive chef of ITC Maratha Sahar. How has the experience been?

After spending my formative years as a chef at the ITC Maurya in Delhi, I moved to Mumbai to open the ITC Maratha. The challenge to create a landmark in hoteliering began from conceptualising the restaurants to planning, liaising with vendors for equipment, identifying key culinary craftsmen etc. Today, I'm at the helm of the Hotel's culinary department and at a platform, which provides me with infinite scope to create. I constantly try to ensure that every guest experience is a culinary moment of truth.

Can you tell us a little bit about West View?

The first West View was launched in Delhi in May of 1996 at ITC Hotels' flagship ITC Maurya in New Delhi. It was conceptualised as a chalkboard restaurant the first of its kind in the country. The day's offerings include a cold table of marinated meats, slow roast vegetables, followed by the Grill where you can select from an array of marinated seafood, fish, meats and vegetables and ensure they are stone grilled or char grilled.

Is it difficult being a woman chef?

I have always approached my career as a chef - and never as a woman.

What has been your greatest contribution to the culinary world?

Inducting young and dynamic chefs, mentoring them and contributing to their development has been my highest priority. What has been the most valuable tip that you have learnt as a chef? I have learnt to be humble, explore, innovate and break paradigms!

What's the criteria for being a good chef?

I believe culinary skills alone do not make a great chef - this happens through the subtle lessons in quality and excellence imbued over a lifetime. Any advice for budding chefs out there? Relentlessly invest in yourself and expand your repertoire. Break paradigms, experiment and explore, stay abreast. Seek perfection and excellence in every thing you do.

What's the most important thing to keep in mind while cooking?

Respect the ingredient! Cook to conserve and preserve the intrinsic goodness in each ingredient - don't over cook, don't over spice, don't over treat!

Any tips for individuals who cook at home?

Don't be afraid to create your own signatures. Make variations on something you cooked earlier if you wish to repeat the success, that way the discovery of new flavours will exhilarate you. Enjoy cooking!